Health and quality of life in an aging population - Food and beyond

LIBRIS-ID:oai:DiVA.org:hb-12980
https://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-12980URI
https://doi.org/10.1016/j.foodqual.2014.12.002DOI
https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-137URI
oai:researchportal.hkr.se/admin:publications/facac7e8-2d9b-4b1f-a48d-85f2ab5f3615URI

In Europe the percentage of citizens aged 65 and over is increasing at an unprecedented rate, and is expected to account for over 30% of the population by 2050. Coupled with an increase in life expectancy, this massive demographic change calls for a major effort to ensure quality of life in our older population. A thorough understanding of the elderly as food consumers, their nutritional needs, their food perception and preferences is increasingly needed.The role of food in healthy aging was a prominent theme at the 6th European Conference on Sensory and Consumer Research, which had quality of life across the life span as a focal point. This short paper is based on a workshop held at the EuroSense meeting, focusing on research from sensory and consumer scientists. The workshop featured contributions focusing on food-related perception, needs and behavior of the elderly, and aimed at demonstrating the relevance of sensory and consumer scientists in promoting food-related well-being in an aging population. The workshop contributions are here reviewed and summarized three main themes: nutritional needs, food perception and aging, and behavioral drivers of food consumption.

Wendin, KarinRISE,Flavour,University of Copenhagen, Denmark; Kristianstad University, Sweden,Food and Meals in Everyday Life (MEAL) (författare)
Kreme, StefanieWageningen University and Research Centre, The Netherlands,Netherlands,Nederländerna (författare)
Fröst, Michael BomUniversity of Copenhagen, Denmark,Denmark,Danmark (författare)
Wender, BredieUniversity of Copenhagen, Denmark,Denmark,Danmark (författare)
Olsson, ViktoriaKristianstad University, Sweden,Food and Meals in Everyday Life (MEAL) (författare)
Otto, Marie HUniversity of Copenhagen, Denmark,Denmark,Danmark (författare)
Skjoldborg, SigneUniversity of Copenhagen, Denmark,Denmark,Danmark (författare)
Lindberg, Ulla,1969-RISE,Högskolan i Borås,Akademin för textil, teknik och ekonomi,SP Sveriges Tekniska Forskningsinstitut,SIIR/ Sustainable consumption research group,SP – Sveriges Tekniska Forskningsinstitut,Technical Research Institute of Sweden(Swepub:ri)ulla.lindberg@ri.se (författare)
Risvik, EinarNofima AS, Norway; University of Stavanger, Norway,Norway,Norge (författare)
University of Copenhagen, DenmarkDenmark (creator_code:org_t)

Ingår i:Food Quality and Preference: Elsevier BV47, s. 166-1700950-32931873-6343

Av författaren/redakt...: Davide, Giacalon ...; Wendin, Karin; Kreme, Stefanie; Fröst, Michael B ...; Wender, Bredie; Olsson, Viktoria; visa fler...; Otto, Marie H; Skjoldborg, Sign ...; Lindberg, Ulla, ...; Risvik, Einar; visa färre...

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